Cashew Pesto- a photo
- At August 20, 2009
- By megan
- In pesto
0
Here is a close up of my toasted cashew pesto.
Go to the Cashew Pesto recipe.
Cashew Pesto
On a recent trip to Italy, I purchased these egg noodles. They were simply the best dried egg noodles, period. I’m sure something in the US will come close. I’ll post a note when and if I find them.
This noodle dish is simply egg noodles, cashew pesto, fresh tomato, and grated parmesan cheese.
Pesto Ingredients:
- 3/4 cup raw Cashews, lightly toasted
- 2 cloves garlic (with skins on)
- 2 cups fresh basil
- 1/3 cup olive oil
- 1/3 cup grated parmesan cheese
Spread the cashews in a single layer on a baking sheet with the two garlic cloves, and toast them in a 250 degree oven for 10 minutes or so- until the cashews are golden brown, not dark brown, and definitely not turning black.
Let them cool a bit. Take the garlic cloves out of their skins. Add everything to a food processor, and presto… you have pesto.
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